This frittata, or a baked omelet, makes a great breakfast or brunch dish. Pair it with a side salad for a light lunch or easy supper.
Eggs are high in protein and will help you stay satisfied for longer when compared with a carbohydrate-dense breakfast. (Serves 4)
Preheat the broiler. In a skillet, heat two teaspoons of oil over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli, sprinkle with salt and pepper and, if using raw broccoli, cook until the broccoli is tender, about 7 minutes (note: if using cooked broccoli, cook for about three minutes, just until broccoli is warmed through and has taken on the flavor of the bacon and onions).
In the meantime, crack the eggs into a mixing bowl and whisk together with 1/2 cup of the cheddar cheese, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. When the broccoli is ready, add the eggs to the pan and tilt the pan around so that the eggs are well-dispersed. Cook the eggs until almost set, then sprinkle with remaining 2 tablespoons of cheddar cheese and place under the broiler. Broil for about 3 minutes, or until the eggs are nicely puffed and the cheese melted. Place a plate on top of the skillet and invert the pan to release the frittata onto the plate. Cut into wedges and serve alongside roasted potatoes or a light side salad.
Calories Per Serving: 311; Total fat: 26g; Total Carbohydrate: 3g, Dietary Fiber: 0g, Sugars: 1g; Protein: 16g.